That is what we had as secondo piatto for our Christmas dinner this 12 months. This dish could be very appropriate for a special day, as you may put together nearly all the pieces beforehand and to serve you solely must rapidly brown the rolls of venison and deglaze the pan with the ready sauce. The style of the venison is augmented by the umami of the porcini mushrooms and parmigiano cheese within the filling.
I used a complete again of roe deer venison, which I deboned to acquire the backstraps, and used the carcass to make venison inventory as in this recipe. In its place you may use store-bought venison inventory.
Elements
Serves 4
- 600 grams (1.3 lbs) venison backstrap
- 25 grams (1 oz) dried porcini mushrooms
- 375 ml (1/2 bottle) crimson wine
- 1 litre (4 cups) venison inventory
- 15 grams (1/2 oz) freshly grated parmigiano reggiano
- 2 Tbsp minced recent rosemary, separated
- 2 garlic cloves, minced, separated
- 1 bay leaf (ideally recent)
- 1 minced shallot
- olive oil
- salt and freshly floor black pepper
Directions
Cowl the dried porcini mushrooms with boiling water and permit to soak for quarter-hour.
Filter the soaking liquid utilizing kitchen paper or a espresso filter. Rinse the reconstituted mushrooms properly to do away with any sand.
Mince the reconstituted mushrooms, 2 garlic cloves, 2 tablespoons of rosemary, and a shallot.
To make the mushroom filling, warmth 2 tablespoons olive oil in a frying pan. Add the minced mushrooms and 1 tablespoon of the rosemary.
Stir over medium warmth till the mushrooms begin to coloration, then add 1 of the minced garlic cloves.
Stir for a minute, ensuring the garlic doesn’t flip brown.
Deglaze with the reserved mushroom soaking liquid.
Carry to a boil and permit to scale back, stirring at times.
Preserve decreasing till nearly the entire liquid is gone; you’ll nonetheless see the oil.
Switch all of the contents of the pan to a container appropriate for an immersion blender, utilizing a silicone spatula to get all the pieces together with the oil.
Puree till clean.
Add 15 grams of freshly grated parmigiano reggiano, then style and alter the seasoning with salt and freshly floor black pepper. Permit the filling to chill.
Within the meantime, put together the crimson wine sauce. The sauce may be enhanced through the use of the drippings within the pan from browning the meat earlier than serving, however to do that it’s not wanted to attend till the tip to make the sauce. That can take too lengthy, inflicting the meat to chill off in addition to last-minute stress in the course of the night. As a substitute you may put together the crimson wine sauce nearly utterly beforehand, however nonetheless use it to deglaze the pan after browning the meat to catch the entire taste.
Use the identical pan as for the mushrooms; don’t clear it to forestall losing any taste. Add two tablespoons of olive oil, the chopped shallot, the remaining tablespoon of rosemary, the remaining minced clove of garlic, and the bay leaf.
Stir over medium warmth till golden, however not brown.
Then deglaze with the crimson wine.
First permit the crimson wine to scale back by half to do away with the alcohol…
…after which add the venison inventory. I had already diminished the venison inventory to avoid wasting house when freezing it, so decreasing it now took much less time.
Cut back this gently till you’ve gotten about 250 ml (1 cup) left, stirring at times.
Pressure the sauce by way of a nice sieve, and push down on the solids with a spoon to get as a lot liquid out as potential, then discard the solids. The sauce is now ready.
Reduce the venison into 4 parts and slice into every portion to open it like a e-book, to acquire a slice of twice the dimensions and half the thickness. That is referred to as butterflying.
Place every slice between two sheets of cling movie, and punctiliously pound it thinner with a meat hammer, rubber hammer (I borrowed the one which Kees makes use of within the backyard) or the underside of a heavy frying pan. Don’t pound too forcefully, since you don’t need to pulverize the meat.
Season the slices with salt and freshly floor black pepper on each side, then ensure that the reduce facet is going through upwards.
Unfold out 1 / 4 of the mushroom filling on every slice, leaving about 2 cm (1 inch) naked on one of many brief sides. Additionally it is a good suggestion to go away about 1 cm (1/2 inch) naked on the lengthy sides, as in any other case the filling will leak out if you roll up the meat.
Roll up every slice, with the naked strip final.
Not too tightly as in any other case you’ll push out the filling.
Vacuum seal the venison rolls. It’s best to place every roll in its personal pouch, so that they received’t stick collectively and hold their form as finest as potential.
You’ll be able to put together all the pieces beforehand up till this level. Retailer the rolls and the sauce within the fridge till half an hour earlier than serving.
Place the plates within the oven at 125C/250F. Cook dinner the rolls sous vide at 53C/127F for half-hour, then permit them to chill off for a few minutes on the counter (so not in water).
Warmth 4 tablespoons of olive oil in a heavy-bottomed frying pan till extremely popular. Within the meantime, take the rolls out of the pouch and pat them dry with kitchen paper.
Brown the rolls rapidly over excessive warmth.
Watch out when turning them, so that they don’t unfold. Don’t brown them for too lengthy, as a result of then you definately’d overcook the meat. Take the rolls out of the pan and place them on the preheated plates that you simply’ve taken out of the oven.
Discard extra oil from the pan, then deglaze it with the ready sauce.
Permit this to scale back a bit and season the sauce to style with salt and freshly floor black pepper.
Put some sauce on every plate and serve instantly. I served these spinach tartlets on the facet.
Wine pairing
That is wonderful with a pleasant Barolo. A pleasant Barolo will set you again no less than 30 euros (25 euros in Italy); the cheaper ones usually are not all the time unhealthy wines however they don’t have the attribute aromas. A pleasant Barolo must be drunk no less than 8 years after the classic. Whether it is lower than 12-15 years after the classic, you’ll in all probability must pour the wine in a carafe to let it breathe for a few hours. Put the bottle upright 24 hours prematurely so the deposits can sink to the underside, and watch out to not pour these deposits into the carafe.
